ingredients
2/3 cup of chopped green pepper
2 tsp canola oil
1 garlic clove minced
1 cup of shredded cooked chicken
1 cup canned black beans rinsed and drained
1/3 cup of thinly sliced green onion
1/2 cup enchilada sauce
1/2 cup picante sauce
4 corn tortillas (6 inches)
sour cream and shredded lettuce (optional)

directions:

In a large skillet, saute pepper in oil for 3 minutes. Add garlic and cook 2 min longer or under pepper is tender. Stir in the chicken, beans and onions, heat through. Transfer to a bowl and keep warm.

In the same skillet combine the enchilada sauce and picante sauce. Coat both sides of the tortillas and place them in a greased 9 inch pie plate. Top with 1/3 of the chicken mixture and 1/4 cup of cheese. Repeat layers, top with sauce and cheese.

Cover and bake at 350 degrees for 18-22 minutes or until heated through. Cut into wedges and serve with sour cream and lettuce.